Usually I make the simpler Bharta which is the bengali style..with no spices..plain onions,chillies, mustard oil and salt. But once in a while i crave the restaurant style baingan bharta which is mostly prepared the punjabi style with spices. There are many ways to prepare this masala bharta..really depends on the individual..but this is how I cooked.
Coat 2 eggplants with oil ..then take a knife and make small slits by poking it .... then roast it in the oven or on top of the stove...till it becomes burnt...so the skin would look black and crisp textue (30-40 mins). Let it cool.....then cut it into half and scoop off the inside soft part with a spoon....next step...mash the eggplant
Masala part
Now in a pan..heat some mustard oil (2 table-spoon) and fry 1/4 tea spoon of cumin seeds, mustard seeds, crushed bay leaves till it becomes brown and sizzling...then add one chopped onions ..fry it till transparent....then add 2 chillies...1 teaspoon of garlic and 1/2 teaspoon of ginger paste...fry it for a min .... add 1/2 chopped tomatoes..1/4 teaspoon of each tumeric powder, garam masala, corriander powder, cinamon powder, and red chilli powder...fry it for a bit till tomatoes becomes soft and pasty ...then add one teaspoon of yogurt....mix it all together and season it wth salt as per required and corriander leaves...finally add in the mashed eggplants and mix it again...this whole process will take 15-20mins ...turn off the stove...and lastly add corriander leaves and chillies on top to garnish it. Eat it with roti, paratha or rice.
Atlas I satisfied my craving of goood restaurant bharta at home!!
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